Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Roasted Vegetables With Chickpeas Recipe
    Lost? Site Map

    Roasted Vegetables With Chickpeas

    Roasted Vegetables With Chickpeas. Photo by **Tinkerbell**

    1/1 Photo of Roasted Vegetables With Chickpeas

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Pets'R'us's Note:

    This is delicious served with pasta, couscous or rice. To what was leftover I added more stock and pasta to make some soup. You will need a large baking tray. If you don’t have one large tray, use two and put the peppers together with the tomatoes on a separate one. It is difficult to give the right measure of stock, it will depend on the size of vegetables used and personal liking for the thickness of the vegetable mix. When serving it with pasta crumbled feta or grated parmesan goes well with it.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375°F.
    2. 2
      In a large bowl mix all the cut up vegetables with oregano, salt, pepper and the olive oil.
    3. 3
      Transfer to the baking tray, peppers and tomatoes cut side down.
    4. 4
      Roast for 30 to 40 minutes, until darkened at the edges; give them a gentle stir now and then.
    5. 5
      Remove from the oven, when cool enough to handle, remove the skins from the peppers and tomatoes, and cut them up roughly.
    6. 6
      Put the vegetables in a pan together with 2 cups of stock and the chickpeas.
    7. 7
      Bring to a boil and simmer for 20 minutes, stir and gently mash down some of the vegetables with the back of a soup ladle.
    8. 8
      Check seasoning, stir in the parsley and serve!

    Browse Our Top Chickpeas/Garbanzos Recipes

    Ratings & Reviews:

    • on July 28, 2011

      55

      As other reviewers have noted this is a wonderful vegetable dish. The vegetables were roasted earlier in the day and then simmered with the stock at meal time. The dish was served as a main course over Oven Baked White Rice, Perfect Every Time!.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 22, 2011

      55

      This fits the bill when you want something healthy and delicious. The temp has dropped and it's been raining off and on all day so the roasting was comfortably done. The flavors are marvelous and the rice mentioned by the other reviewers was just a natural side kick and must have. I couldn't have ask for a nicer dinner this evening.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 04, 2010

      55

      This is an excellent vegetable dish! I made it as a main meal and served it over brown rice. Delish! I cut the recipe in half and made just as directed. The half recipe of vegetables took 30 minutes to roast. Thanks for sharing, Pets! Made and enjoyed for your May 2010 LiveStrong cookathon.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

    Advertisement

    Nutritional Facts for Roasted Vegetables With Chickpeas

    Serving Size: 1 (351 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 394.4
     
    Calories from Fat 172
    43%
    Total Fat 19.1 g
    29%
    Saturated Fat 2.6 g
    13%
    Cholesterol 0.0 mg
    0%
    Sodium 382.6 mg
    15%
    Total Carbohydrate 49.8 g
    16%
    Dietary Fiber 12.9 g
    51%
    Sugars 9.5 g
    38%
    Protein 10.4 g
    20%

    The following items or measurements are not included:

    vegetable stock

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites